Remove marylands then remove tailpart of chicken to ensure even cooking times.
Coat with some olive oil and verjuice.
Season with sea salt & ground black pepper.
Dot with pickled lemon. Slices of pickled lemon can be placed under the chook for roasting.
Cook in a hot oven (220 degrees) for 35-45 minutes for a 2.2kg chicken.
Wash vine leaves.
Heat 100ml verjuice and blanch each leaf 30 seconds -1 minute and Put aside.
Saute shallots in a drizzle of olive oil and a knob of butter.
Add 350 ml verjuice and reduce by 75%.
Add chicken stock and reduce again to the desired consistency.
After removing the chicken from the oven let it rest for 20-25 minutes before carving.
Use any pan juices to add to your sauce.
Check for flavour – it may need a splash of verjuice to even out.
Once chicken is carved place the vine leaves into a hot oven with some olive oil for 2 minutes or so until crisp. Each guest should have some thigh meat and some breast, drizzle sauce over the chicken and garnish with crispy vine leaves.
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